Ya'll know I'm a huge fan of Rip over at the Engine 2 Diet. Traditional Chili in our house used to be 1lb of ground beef, 3 cans of beans (kidney, pinto & chili), 1 can of diced tomatoes and a packet of chili seasoning.
THERE IS NO GOING BACK AFTER YOU HAVE THIS CHILI.
I swear it!!
The original recipe calls for Tofu, jalapeno pepper, mushrooms and some other odds and ends that were a little outside my chili taste ideals, so I deleted them from the original recipe. If you'd like to view the original head on over to E2, and check it out. Otherwise, take my word that this chili is AH-MAY-ZING! And yes, the apple is a must in this recipe. Just trust me.
1 large onion, chopped
2 cloves garlic, minced or pressed
2 bay leaves
2 stalks celery, chopped
2 carrots, chopped
1 can kidney beans, rinsed and drained
1 can black or pinto beans, rinsed and drained
1 can chickpeas, rinsed and drained
3 cups water
1 can chopped tomatoes
1 - 6oz can of tomato paste
1 can corn or frozen equivalent
1 apple, chopped
2 tablespoons chili powder
1 teaspoon coriander, crushed
2 tablespoons Dijon mustard
1 tablespoon molasses
1/2 - 1 cup chopped cilantro
*Optional: salt, pepper, and sugar to taste
Saute onion on medium - high heat in a large pan for 5 minutes. Add garlic, bay leaves, celery, and carrots, and saute 5 minutes longer. Transfer all ingredients to a crock pot. Add beans, water, tomatoes, tomato paste, corn, apple, remaining seasonings, mustard, molasses, and cilantro. Cover and simmer on low for 6-8 hours.
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